Save A bold and creamy comfort classic reimagined with tangy kimchi, melty cheeses, and a crunchy sesame topping a viral sensation inspired by Tineke Younger.
I first tried kimchi mac & cheese after seeing it trending online and instantly fell in love with the spicy tang and creamy sauce. It became my go-to dish for potlucks and cozy dinners at home.
Ingredients
- Pasta: 300 g elbow macaroni, 1 tbsp salt (for boiling water)
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 450 ml whole milk, 150 g sharp cheddar cheese (grated), 75 g mozzarella cheese (grated), 50 g cream cheese (cubed), 1 tbsp gochujang (Korean chili paste), 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/2 tsp black pepper, salt (to taste)
- Kimchi Mixture: 150 g well-fermented kimchi (chopped), 1 tbsp kimchi juice, 2 spring onions (finely sliced)
- Topping: 50 g panko breadcrumbs, 1 tbsp toasted sesame seeds, 1 tbsp unsalted butter (melted), 1 tsp sesame oil
Instructions
- Preheat Oven:
- Preheat your oven to 200°C (390°F). Grease a medium baking dish.
- Cook Pasta:
- Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Prepare Cheese Sauce:
- In a saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute.
- Thicken Sauce:
- Gradually add milk, whisking constantly until smooth and thickened (about 4–5 minutes).
- Melt Cheeses:
- Lower the heat and stir in cheddar, mozzarella, and cream cheese until melted.
- Add Seasonings:
- Mix in gochujang, Dijon mustard, smoked paprika, and black pepper. Season with salt.
- Combine Mixture:
- Fold in the chopped kimchi, kimchi juice, and spring onions.
- Mix Pasta & Sauce:
- Add drained macaroni to the sauce and mix until fully coated. Pour into the prepared baking dish.
- Add Topping:
- Combine panko, sesame seeds, melted butter, and sesame oil. Sprinkle evenly over the pasta.
- Bake:
- Bake for 15–20 minutes, until golden and bubbling. Let cool slightly before serving.
Save My family loves gathering around the table to dig into this bubbling, golden-topped mac & cheese, especially on chilly evenings. It always sparks conversation and brings a smile with its surprising kick.
Required Tools
Medium saucepan, whisk, large pot, baking dish, mixing bowls, oven.
Allergen Information
Contains wheat (gluten), milk (dairy), sesame. Kimchi may contain fish sauce always check product labels if you have allergies.
Nutritional Information (per serving)
Calories: 545, Total Fat: 26 g, Carbohydrates: 57 g, Protein: 19 g.
Save For the best taste, let it cool slightly so flavors meld and enjoy every cheesy, spicy bite. This mac & cheese is comfort food with a punch.
Recipe Questions & Answers
- → What cheeses work best for this dish?
Sharp cheddar, mozzarella, and cream cheese melt smoothly, offering a creamy, well-balanced flavor. Try Gruyère or fontina for a more nuanced taste.
- → Can I make it vegan?
Yes, substitute plant-based cheeses, non-dairy milk, and vegan butter for similar texture and flavor. Use vegan kimchi to avoid fish sauce.
- → Is it very spicy?
The dish is moderately spicy from kimchi and gochujang. Increase chili paste or add chili flakes for extra heat, or decrease for a milder experience.
- → What pasta shape is recommended?
Elbow macaroni holds sauce well and delivers classic texture, but other short pasta like penne or shells can be used.
- → How can I add crunch to the topping?
Panko breadcrumbs mixed with toasted sesame seeds create a crisp, nutty topping that adds contrast to the creamy pasta beneath.
- → Is this suitable for meal prep?
Absolutely. It reheats well—store leftovers in the refrigerator and enjoy within three days for best texture and flavor.